Sweet, Shelling, Snap… Peas are in season! The smell of them make me nostalgic for my Grandmother’s garden.

 

When I was young, I had all the time in the world to shell pod after pod to get my fill, but now that I’m a grown up, with many jobs and responsibilities (blah!) snap peas are my favorite because I can eat them shell and all! Besides eating fresh dipped in hummus, a quick stir fry is all they need to make a side dish for dinner. Here are three simple and easy ways:

Simple and Fresh

olive oil

lemon juice and/or zest

fresh herbs (dill or mint are best)

 

Tropical

coconut oil

coconut flakes (sweetened or unsweetened, depending on your taste)

lime juice and/or zest

 

Asian

sesame oil

ginger, soy sauce and red pepper flakes

sesame seeds

 

Directions:

1. For every pound of snap peas, use 1 Tbsp of oil.
2. Heat in a large non-stick skillet on medium/high.
3. Add peas stirring often until pods are crips, yet tender (about 4-5 mintues.)
4. Sprinkle spices and toppings to taste.
5. Add salt and pepper if desired.